Catfish in Wine With Broiled Scallion Butter Sauce
"This catfish entree is elegant and easy to prepare. I serve it with noodle casserole with four Italian cheeses, sauteed fresh vegetables, and a wedge of iceberg lettuce with homemade 1000 dressing."
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 large catfish fillets
- 1⁄4 cup dry white wine
- salt & fresh ground pepper
-
sauce
- 1⁄4 cup butter, room temperature
- 1⁄4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon Tabasco sauce
- 4 scallions, chopped, white parts and some green
- Hungarian paprika
directions
- Heat the oven to 350 degrees.
- In a baking pan, place the catfish filets, pour the wine over them, then salt and pepper.
- Bake, covered for 20 minutes and remove from oven.
- Turn on the broiler.
- Mix together the sauce ingredients, and top each filet with 1/4 of the mixture.
- Sprinkle on paprika.
- Broil until the topping is golden brown.
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Reviews
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Great recipe, 4got butter and paprika, but the mayo, worcestershire, hot sauce (oh yeah and I used hot sauce instead) combo was excellent. I believe I overcooked the fish b/c it just completely broke apart, other than that love this recipe!!!!! -
I had some catfish in the fridge that I needed to cook tonight and I wanted to make something different than the usual fried or baked. This recipe sounded interesting so I thought I'd give it a try. I"m so glad I did. It was like eating restaurant food. <br/><br/>I served it with mashed potatoes (got that from another reviewer) and steamed snap peas. I used 1.5 times the amount of wine so that we would have extra sauce. We used the sauce on the potatoes. This was really good. I'm going to put this one in my special recipe file. Thank you so much. -
Great recipe!... but found I needed to reduce the wine after baking. Fortunately, I had baked the fish in a broiler/oven/stovetop safe pan and was able to just put the skillet on the stove for a few minutes on high to reduce the wine to nearly nothing. Perhaps the recipe imagines that we'll remove the fish fillets from the pan before broiling, but in my case I was not going to... consequently I didn't want that much liquid leftover before adding the mayo topping. Next time I'll try baking without covering and see how that goes.<br/><br/>The only change I made to the topping was that I substituted Sriracha sauce for the Tabasco. I'm not a fan of the vinegar taste of Tabasco and Sriracha is commonly used with mayo to make Dynamite sauce for sushi. So it's a natural combo. I served it over brown rice and there was plenty of buttery sauce leftover in the pan after broiling to spoon over the fish and rice.<br/><br/>This was absolutely delicious. A great recipe to turn a nice healthy catfish fillet into something smothered in mayo and butter. How can you go wrong with that? Hubby and I were om-nom-nom over this and I'll be cooking this a lot in the future. Thanks for the fantastic recipe. :)
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This was a very good and my husband and I definitely enjoyed it. We felt that there was just a bit too much sauce for our 4 fillets. I did enjoy the sauce on top of my baked potatoe, but there was still too much on the fish. I'll definitely make this again, but will cut the mayo and butter in half. Thanks for sharing this recipe! -
Mmmm, mmmm, mmmm GOOD STUFF! What a wonderful recipe! I made this the other night after looking over several recipes in an attempt to find a different twist for one of our favorite fish... Catfish. What a pleasant surprise. My wife especially enjoyed it. She said it was one of, if not the best variations to catfish that I had come across. The combination of butter and mayonnaise makes for a very rich yet light touch.... I followed the recipe as written and it now resides in my seafood cookbook and will be sharing it with other family members. Thank you for a great recipe. OUTSTANDING!
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RECIPE SUBMITTED BY
Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods.
Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea.
Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to.
I am a former screenwriter, with 3 movies produced, but prefer cooking.
I'm a movie buff, opera and golden oldies music lover, and a political junkie.
For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish.
I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar.
The cookbook I have used recently the most is "American Classics."
I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet!
Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.
